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Food Hydrocolloids 中科院1区 JCR:Q1 SCIE EI CA PubMed JST
发文量 13,126
被引量 789,873
影响因子(2025版) 12.225

Food Hydrocolloids publishes original and innovative research concerned with the characterisation, functional properties and applications of hydrocolloid materials used in food products. Hydrocolloids are defined as polysaccharides and proteins of commercial importance that are added to food products to control, for example, the texture, stability, rheology and sensory properties. The key focus of the research should be on the hydrocolloids themselves. The source and nature of the hydrocolloid materials should be fully described and details of their physicochemical characteristics provided. Manuscripts should clearly outline the specific aims and objectives of the research and must include a fundamental discussion of the research findings at the molecular level and their significance. Manuscripts that simply report data without providing a detailed interpretation of the results will not be accepted for publication in the journal. Studies on hydrocolloids in complex formulations should focus on their influence on the overall properties and their mechanism of action. Simple formulation development studies that primarily aim to optimize proportions of mixed ingredients and/or processing conditions to enhance formulated product properties will not be considered for publication.

  • 主办单位： ELSEVIER SCI LTD
  • 出版地区： LONDON
  • 出版周期： 双月刊
  • 别名： FOOD HYDROCOLLOID;食品水解胶体;FOOD HYDROCOLLOIDS
  • 国际标准连续出版物号/电子版： ISSN 0268-005X / EISSN 1873-7137
  • 创刊时间： 1986年
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